From, "Little Rock Cooks...Recipes Handed Down from Generation to Generation," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Layer the chicken, tomatoes, soups, broth and tortillas in a greased 2-quart casserole. Add chopped onions. Repeat layers and onions. Sprinkle grated cheese over top and bake at 350 degrees for one hour.
SERVES: 8
- 2 cups cooked diced chicken
- 1 can Rotel tomatoes and green chilies
- 1 can cream of mushroom soup
- 1 can cream of chicken soup
- 1/2 can chicken broth
- 1 package soft tortillas, cut in small pieces
- 1 large onion, chopped
- 1 cup grated sharp Cheddar cheese
TO PREPARE:
Layer the chicken, tomatoes, soups, broth and tortillas in a greased 2-quart casserole. Add chopped onions. Repeat layers and onions. Sprinkle grated cheese over top and bake at 350 degrees for one hour.
SERVES: 8
